Filipino Humba

Ok, so Filipino humba. I feel pretty comfortable calling this my favorite Filipino food, although it’s a close tie between this and Pancit. It is officially my favorite favorite when it is made in that hot little kitchen half way up a bumpy mountain road by the CSC aunties, because never once did I eat a better tasting Filipino Humba than the versions from each of the orphanage houses. Humba is really similar to pork adobo, but there’s frying involved. And pork belly. AAHHH! SCARY!!! Yes, I know how you feel. It’s unfamiliar to Westerners (except, um, bacon?) and therefore it can be a little intimidating to either buy or eat. But once you get the I’m-scared-of-pork-belly drama out of the way, you can understand this: pork belly is intensely juicy and delicious like no other meat and you should not substitute anything for it if you’re making Humba that you want to taste amazing. The CSC aunties’ Humba was so juicy, 100% fall-off-the-bone tender, and just completely saturated with rich, ...